Homemade Shrimp Har Gow

Ingredients

• 400 g Raw shrimp (Peeled and deveined; use about two-thirds chopped and one-third processed into a paste.)
• 0.333 cup Canned bamboo shoots (Drained and finely chopped; squeeze out excess moisture.)
• 2 tsp Shaoxing wine
• 1 tsp Cornstarch
• 0.75 tsp Salt (For the filling.)
• 0.5 tsp Sugar (For the filling.)
• 0.5 tsp White pepper
• 1 tsp Sesame oil (For the filling.)
• 2 tsp Neutral oil (For the filling.)
• 0.5 tsp MSG (Optional.)
• 1 cup Wheat starch
• 0.667 cup Tapioca starch
• 0.667 cup Boiling water (Use boiling hot when added to the starches.)
• 0.5 tsp Salt (For the wrappers.)
• 0.5 tbsp Neutral oil (For the dough.)
• Parchment paper, carrot slices, or oil for the steamer (Use one option to line the steamer: parchment, carrot slices, or a lightly greased steamer.)
• Dim sum chilli sauce, chilli crisp, or soy sauce (Optional serving accompaniment; choose one.)

Steps

1. 1

   Pat the peeled, deveined shrimp dry. Roughly chop about two-thirds into small chunks. Pulse the remaining third in a food processor until it forms a sticky paste; the paste will help bind the filling.

2. 2

   Combine the shrimp paste and chopped shrimp with the drained, finely chopped bamboo shoots, Shaoxing wine, cornstarch, filling salt, sugar, white pepper, and optional MSG. Mix vigorously in one direction until sticky, then mix in the sesame oil and neutral oil.

3. 3

   Refrigerate the filling for 20–30 minutes so it firms before shaping.

4. 4

   In a bowl, mix the wheat starch, tapioca starch, and wrapper salt until evenly distributed.

5. 5

   Pour in the boiling water and stir immediately with chopsticks or a wooden spoon until the dough begins to form.

6. 6

   Add the neutral oil for the dough. Once the mixture is cool enough to handle, knead until smooth. Shape it into a ball, divide it into quarters, and roll each quarter into a log. Keep the dough covered with plastic wrap or a cover so it does not dry out.

7. 7

   Working with one log at a time, cut it into about eight portions. Keep the unused dough covered, and flatten and roll each portion into a very thin circle about 3½–4 inches across, with the edges slightly thinner than the center. The transcript also describes cutting the rolled dough into circles with a round cutter.

8. 8

   Place a generous spoonful of filling in the center of each wrapper. Pleat one edge against the other and seal the dumpling securely; about 10–11 pleats are suggested, but an exact count is not necessary.

9. 9

   Arrange the dumplings on parchment, carrot slices, or in a lightly greased steamer so they do not stick.

10. 10

    Steam over medium-high heat for 6–8 minutes, until the wrappers are translucent and the shrimp are cooked through.

11. 11

    Serve hot with dim sum chilli sauce, chilli crisp, or soy sauce.

Notes

The creator says wheat starch cannot be substituted and recommends sourcing it from an Asian market. Har gow dough is not stretchy like regular dumpling dough, so work while it is warm and keep it covered. The transcript describes squeezing excess moisture from the bamboo shoots, portioning the logs into about eight pieces each, using a round cutter, and steaming in prepared bamboo steamers; the description gives parchment, carrot slices, or a lightly greased steamer as options. The source gives no exact finished yield; servings are estimated from the transcript's portioning method.

Nutrition per serving

• dim sum
• dumplings
• appetizer
• seafood
• steamed
• homemade
• Asian